Creations Vegan Red Velvet Cupcakes
Preparation Time: 15 minutes
Cook Time: 12 minutes
Serves: 36 standard cupcakes
Soft, moist, rich and oh-so-easy! The perfectly decadent cupcake treat for any occasion.
Ingredients
For the cupcakes
80ml cooking oil
5ml distilled white vinegar
205ml almond milk / coconut milk / soya milk
500g Snowflake Creations Red Velvet Cupcake Mix
For the vegan vanilla flavoured icing
150g plant butter, softened
300g icing mix
30ml almond milk / coconut milk / soya milk
Method
- First bake the cake…
- Preheat the oven to 180°C
- Beat oil, vinegar and almond milk (or coconut / soya milk) with a whisk, then add cupcake mix and mix by hand until just combined (do not overmix)
- Place paper cups into the muffin tins and spoon equal quantities of batter into the paper cups until half full (spray paper cups with baking spray)
- Bake for about 12 minutes
- Cool completely on a wire rack before icing
- … then make the vegan icing
- Beat softened plant butter with an electric mixer for 1 minute on high speed until creamy
- Add icing mix to plant butter and beat on low speed until it resembles breadcrumbs
- Add the almond / coconut / soya milk and mix for about 2 minutes on high speed until creamy
- Decorate cooled cupcakes with icing
